Instructions

1. If necessary, soak the gammon in a large bowl of water overnight, then drain.
2. Weigh the gammon and calculate the cooking time: allow 40 minutes per kilo plus 40 minutes.
3. Put the gammon in large saucepan. Add the ginger, cinnamon, cardamom seeds and cider. Bring to the boil, skimming off any scum from the surface.
4. Reduce the heat, cover and simmer gently for your calculated time.
5. Meanwhile, core then cut each apple into 8 wedges. Core and quarter the pears. After about 45 minutes of cooking add the fruits to the simmering cooking liquid and poach them for about 8 minutes or until just tender.
6. Using a draining spoon transfer the fruits to a dish. Mix the marmalade with a Tbsp of cooking liquid, and toss the fruits with it. Set aside.
7. About 20 minutes before the end of the cooking time, add the parsnips and carrots to the pan (as whole).
8. When the gammon is ready, carefully transfer it to a plate, then cover with foil to rest.
9. Add the baby corn to the pan and cook for another 5 minutes. Drain all vegetables.
10. Slice the gammon and arrange the slices on a platter with the vegetables and glazed fruits around them.
11. Serve warm or at room temperature.